• Step 1

  Fill stockpot 2/3 full with cold water; add salt. Bring to boil on HIGH. While water comes to boil, peel potatoes; cut into 1/2-inch dice. Place potatoes in bowl of cool water until all are prepped.

• Step 2

  Add potatoes to stockpot; boil 12-14 min until knife-tender. Remove potatoes (do not drain water); spread on baking sheet to cool.

• Step 3

  Reduce heat to MED (water should be simmering). Add eggs; cook 15 min. Transfer eggs to bowl of cold water. Peel eggs; set aside to cool. Cut eggs into 1/2-inch dice.

• Step 4

  Add potatoes, eggs, celery, onion, cauliflower puree, yellow mustard, and Dijon mustard to large bowl. Mix well; season with salt and pepper. Chill.

If you prefer to make your own cauliflower puree, see our Cauli "Cream" recipe.

Note: When servings & ingredients are modified, nutrition & directions may vary.